They make five different varieties of raw cow’s milk cheese which are all certified organic. They are aged for at least 4 months, some aged 6 to 10 months…

(This is the best smelling place in the world.)

Mr. Robinson just picked up cheese-making four years ago. First he went to cheese college and learned everything there is to know about raw cow’s milk cheese, then he set up his operation in Hardwick testing out batches of cheese. Soon they were on the market and winning awards. Because of the name Robinson, they thought it only appropriate to create a swiss cheese called…

Robinson Family Swiss. YES.

Although it was their award-winning cheese ‘A Barndance’ that really blew my mind…

It’s made using the same technique as Abondance from France, but since France is so particular about regions and naming conventions, they switched the name around for an original take on it. This cheese is an ACS Second place winner!

They are also perfecting a soft Taleggio cheese that should be coming out soon! based on the sample(s) I had, it seems to like like they’ve already perfected it.